Meyer Lemon Dynasty

Posted by on Mar 29, 2013 in Desserts | 2 comments

Meyer Lemon Dynasty

 

 

I  cherish our Meyer Lemon tree and when I see the last of the fruit on the tree I finish up strong.

Meyer lemons are a bit sweeter than regular lemons and have a darker rind. They are a cross between a regular lemon and a mandarin orange.

 

 

Lemon curd is simple to make and keeps in the coldest part of the refrigerator for about a week. With an extra dose of work it could be packed away in jars.

 

 

 

 

 

 

 

Eggs, butter, sugar, and the precious lemons.

 

 

 

 

 

 

 

Combine the yolks, sugar, juice, and zest in a bowl over simmering water.

 

 

 

 

 

 

 

Whisk, whisk, and whisk for about 10 minutes

 

 

 

 

 

 

 

until the curd is pale, thick and doubles in volume.

 

 

 

 

 

 

 

The curd is cooked until a line can be drawn on the spoon or spatula.

 

 

 

 

 

 

 

Remove the bowl from the heat and drop bits of cold butter into the curd.  Whisk until all the portions are incorporated.

 

 

 

 

 

 

 

The curd is perfectly tart, creamy, luscious and radiantly sweet!

 

 

 

 

 

 

 

 

 

Imagine the prospects.

Cupcakes

Crepes

Custard

Pavlova

Pancakes

Poundcake

Shortcake

Scones

Triffle

Tarts

Toast

 

 

 

 

 

 

 

 

 

or a couple of silver spoonfuls every day for a week!

Meyer Lemon Curd

Ingredients

  • 3 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup juice, (about 2 lemons)
  • Zest from lemons
  • pinch of salt
  • 1/4 cup (1/2 stick) unsalted butter, cut in chunks

Instructions

  1. To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, salt, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  2. Makes about 2 cups
  3. © Copyright 2013 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/meyer-lemon-dynasty/

 

 

 

 

2 Comments

  1. 3-29-2013

    I do love your lemony creations…My mouth watered just looking at the pictures! Happy Easter, dear friend.

  2. 3-31-2013

    thanks Peggy … love lemon anything … but curd …!!!… wow …!!!… HAPPY EASTER …!!!… great day ..!!..

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